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Carrot Greens Vinaigrette

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Carrot greens vinaigrette is also great over grilled vegetables or drizzled on top of creamy green or broth-based bean soup.

  • Author: Mary Leir
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 1 cup 1x

Ingredients

Scale
  • 1 small shallot, minced
  • 1 small clove garlic, minced (about 1/2 teaspoon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white miso
  • 3 tablespoons white wine vinegar
  • 1 tablespoons fresh lemon juice
  • 2 cups (packed) carrot green leaves (tough stems removed)
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Instructions

  1. Pulse carrot greens, shallot, garlic, mustard, miso, vinegar and lemon juice in a food processor until well blended.
  2. Transfer to a tightly sealing jar with the olive oil.
  3. Shake vigorously until emulsified.
  4. Season to taste with salt and pepper.

Notes

Vinaigrette will keep in the refrigerator for up to 2 weeks.

Find it online: http://shiftycrafty.com/carrot-greens-vinaigrette/